GF Gingerbread Cookies

DSCN6815Funny – right now America’s Test Kitchen is on, and they’re talking about bread-making and the different types of the flour, how gluten is formed, etc. If there ever was a conversation lost on me…



Gluten-Free Gingerbread Cookies!

* Recipe adapted from McCormick *



  • 3 cups GF flour: I used 2c Bob’s all-purpose, 1c coconut flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamonDSCN6799
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) Earth Balance buttery sticks, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon GF vanilla extract


Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside.

DSCN6778 Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Try not to eat.

DSCN6785 Add molasses, egg and vanilla; mix well.


Gradually beat in flour mixture on low speed until well mixed.

DSCN6793 Press dough into a thick flat disk.

DSCN6795 Wrap in parchment paper and refrigerate for at least 4 hours; I left them overnight.


Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface or between two sheets of parchment (makes your life easier, I promise). Cut into desired shapes.

DSCN6809 Place 1 inch apart on ungreased baking sheets. Be careful with the dough: it can be a little easy to break once cut in shapes.

Bake 7 to 10 minutes or until edges of cookies are set and just begin to brown. DSCN6814

Cool on baking sheets 1 to 2 minutes.

Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.



Tips: DSCN6812

  • Be VERY careful with cookies while they’re warm: they break apart rather easily before cooled. (or this happens –>)
  • Next time I might try using extra xanthan gum and see if it helps the dough stick together a little better.
  • Not just for Christmas: try cutting them into stars or moons for New Year’s cookies!
  • This recipe is easily adapted to make Gingerbread cake (also found on the McCormick website) with mainly the same ingredients.
  • Melted chocolate makes a fantastic icing, especially combined with the spicy flavor!

1 Comment (+add yours?)

  1. Marivel Tolleson
    Jan 12, 2011 @ 03:09:10

    What i find difficult is to find a blog that can capture me for a minute but you definitely add value. Keep it like this.


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